Pumpkin Whoopie Pies
Source of Recipe
Everyday with Rachael Ray
Recipe Introduction
makes 12
prep 35 min
bake 10 min
List of Ingredients
- 1 1/2 sticks (6oz) unsalted butter, 1 stick melted, 1/2 stick softened
- 1 c packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 c canned pure pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp plus 2 pinches salt
- 1 2/3 c flour
- 4 oz cream cheese
- 1 c confectioners' sugar
Instructions
- Preheat oven to 350*F. Line two baking sheets with parchment paper.
- In large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 tsp vanilla, the baking powder, the baking soda, and 3/4 tsp salt. Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
- Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining pinches of salt and 1/2 tsp vanilla; mix on low speed until blended, then beat on med-high speed until fluffy, about 2 minutes.
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
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